Omelet Rollups

from Fav Family Recipes

Notes: Loved it. I've always been a failure at omelets and these were a great solution for me. I also like that you could serve it on a buffet type brunch for holidays or company too with other foods. Was easy and good and everyone liked it at our house.

Ingredients

• 1/2 c. milk
• 1/4 c. flour
• 6 eggs
• salt and pepper, to taste
• 1 cup shredded cheddar cheese
Your favorite omelette toppings (such as):
• bacon or sausage or ham
• tomatoes
• onions
• peppers
• spinach
• avocado

Instructions

• Preheat oven to 450 degrees. In a medium size bowl beat together the milk and flour. Add the eggs, salt, and pepper and beat until it is well blended. Pour the egg mix into a 9x13 glass pan lined with cooking spray.
• Bake in preheated oven for about 6 to 7 minutes, the layer of egg should be fully cooked, no runny spots.
• Top the egg with cheese and your favorite omelette toppings, for ours we did bacon and tomatoes. Return to oven for one minute, or until cheese melts.
• Remove from oven and use a rubber spatula to loosen up the sides. You can roll it from either the long end or short end, depending on how big of rolls you want.
• Roll up and slice into individual servings. If desired, top with sour cream and salsa.

Mexican Haystacks

Had with the Elders over for dinner, everyone liked it. Didn't try it with lettuce, but Daniel suggested cabbage might be good. Might try that or lettuce next time. Also would be good with fresh tomatoes on top as well. Camilla liked it as well. Is good with cabbage.

from JensYummyFun

Mexican Haystacks

8 oz cream cheese
2 C milk
1 C water
1 C sour cream
2 tsp cumin
1 med sweet onion diced
1 Tbl chicken bouillon 
1/2 tsp pepper
1/2 tsp garlic salt
1 pkg Hidden Valley Ranch Dip
3-4 frozen chicken breasts
2 Can diced green chilies
1 bag frozen corn
2 cans black beans
2 cans Rotel
Fresh cilantro (optional)
cheese
Sliced Olives (optional)
Fresh diced tomato (optional)
lettuce/cabbage (optional)

(**This makes a big serving so 1/2 the recipe if needed. Half served about 6 people)

Combine all ingredients but chicken, beans, corn and Rotel. Heat until smooth and blend until creamy. Immersion blender works best. Then add remaining ingredients and let cook all day, stirring occasionally.  Once chicken is cooked it can either be removed from crock pot to be diced up or the longer is simmers, the closer you'll get to it shredding on it's own :)

Serve over a bed of tortilla chips and rice with warm bread sticks. Garnish with cheese and fresh cilantro. YUM!!!

Chickpea Tacos

I loved the slight crunchy, chewiness of these. Definitely want to make again.


Ingredients:
1 can 15 oz chickpeas, drained and rinsed
1 T tamari (can omit)
2 tsp lemon juice
1/2 packet taco seasoning

Directions:
1. Preheat oven to 400. Whisk tamari, lemon juice and seasoning together. Toss with chickpeas until well coated Place on sprayed/lined tray and bake 20-25 min until crunchy.

2. Serve as meat filling for tacos. Use tortillas and fill with chickpeas, lettuce, cheese, sour cream, tomato, etc.

Robyn's Chicken Enchiladas

from Robyn E.

Robyn brought these over to my mom in the busy days right before our wedding. They were delicious and so helpful to have.

Ingredients:
8-10 chicken breasts
3 cloves garlic, minced
2 T butter
1-2 cans (4 oz) diced green chilies
2 T butter
3 T
flour
2 C chicken broth
1 1/2 C grated monterey jack and swiss cheese combined
1 C sour cream
2 can cream of chicken soup
1/2 to 3/4 can olives, sliced
1 (8 oz) cream cheese, softened
12 tortilla shells

Enchilada Sauce:
1 can tomato soup
1 can cream of chicken soup
1 can enchilada sauce

Cook chicken breast for 35-40 min on 350 in oven. When done, cut into cubes.
Mix sour cream, 1 can chicken soup and cream cheese together.
Saute garlic in butter. Stir in meat and chilies.
(Can reserve 1 T for garnish)
Heat. Add the sour cream, chicken soup, cream cheese mixture and heat.
In another saucepan, melt 2 T butter. Stir in flour. Cook for 1 minute.
Gradually stir in chicken broth. Cook until slightly thickened. Add 3/4 to the chicken mixture and stir.

Place about 1/2 to 3/4 of this mixture onto the flour shell. Fill with about 1/2 to 1/4 C cheese mixture and roll. Place into a large pan that has the enchilada sauce coated on the bottom.
Pour remaining enchilada sauce mix over top to coat and sprinkle remaining cheese on top.

Bake at 375 for 20 mintues. Can add grated cheese on top for last 5 minutes. Can add chilies and olives to garnish.

Tamale Pie

adapted from Newdale's Heritage Book p. 188

Tamale Pie

Ingredients:
2 med onions, chopped
1 green pepper, chopped
1 C celery, chopped
2 cloves garlic, minced
1 lb. hamburger
1 T chili powder
1 tsp salt
1/4 tsp oregano 
1/2 C olives, sliced
1 (16 oz) can diced tomatoes, drained
1 1/2 C corn
1/2-1 C salsa, optional
shredded cheese

Tamales crust:
1 1/2 C cornmeal
3 eggs
1 1/2 C milk

In a large skillet over moderate heat, cook hamburger, onions, green pepper, celery, and garlic until tender (about 10 minutes). Drain off fat.

Add tomatoes, chili powder, salt, corn, olives, and oregano. Simmer 30 minutes. Spread evenly in a greased 2 quart baking dish.

Tamale Crust: Beat eggs. Add milk and cornmeal. Pour over top of meat mixture. Sprinkle cheese on top.

Bake at 350 for 40 minutes. Serves 6.

Enchilada Sauce for Brown Tostadas

from Grandma M Brown

A favorite of many, this can be served a variety of ways. We usually get it all cooked and then let everyone line up and fry their own tortillas, dip their tortillas, and dish everything up. But here are the basics.

Enchilada Sauce (or just buy a can of your favorite enchilada sauce):

1 pkg Schilling Enchilada Sauce Mix
1 1/2 C water
1 can tomato soup
1 can tomato sauce

Other Ingredients (most of these are optional, mix and match how you like it):

1 lb ground beef

1 onion, chopped

1 can black beans

1 can refried beans

corn tortillas

lettuce, shredded

cheese, shredded

tomatoes, chopped

olives, sliced

sour cream

avocadoes or guacamole

eggs, fried

oil, for frying

Directions:

Sauce: Mix everything together in a small sauce pan big enough to dip a tortilla into it and bring to boil.

Cook: Brown the ground beef and onion on stove and keep warm. Warm up the black beans and refried beans separately.

Fry: Fry tortillas in oil and place on paper towel lined plate. Some people prefer theirs crispy and others like them soft and just barely fried. Fry 1-2 eggs/person in a separate pan and keep warm.

Serve (assembly line style is easiest): First get a fried tortilla and dip it til its covered in the enchilada sauce and place on plate. Then add meat, black beans, and refried beans as desired. Get a second fried tortilla and dip it as well and place on top. Then layer the rest of desired toppings ending with fried egg on top and enjoy!

Emily's Chimichangas

Ingredients:
1 lb of hamburger
1 onion, minced
4-5 cloves garlic
1 can green chilies
1 T flour
1 can tomatoes
chili powder
cayenne powder
cumin
garlic powder
salt
pepper
tortillas

1. Brown hamburger, onion, garlic and green chilies.

2. After draining oil from pan, add remaining ingredients except tortillas.

3. Place mixture into flour tortillas and fry in a small amount of hot oil. Serve with lettuce tomatoes, guacamole, and grated cheese.

Guacomole

from Aunt Bree

Ingredients:
2 avocados, mashed
1 T mayonnaise/sour cream
1 T lemon juice
chopped onion
tomatoes
Worcestershire sauce
Tabasco sauce
salt

Mix altogether shortly before serving

Lettuce Orange Salad

from Mom

Ingredients:
lettuce
celery
cucumbers
mandarin oranges
avocados
water chestnuts
carmelized almonds

Dressing:
1/2 tsp. salt
2 T powder sugar
1/4 C salad oil
2 T vinegar
1 T parsley
dash cayenne pepper

1. Toss salad with any combination of ingredients listed above.
2. Toss with dressing shortly before serving.

Bajios Chicken Chile Salad

BAJIO CHICKEN CHILE SALAD

Recipe from: Life as a Lofthouse

4 large boneless, skinless Chicken breasts

1/2 cup Salsa

1/2 cup Brown sugar

1 tablespoon Cumin

1 (4 oz) can diced Green chilies

6 ounces of Sprite ( 1/2 a can)

Throw all of the ingredients in a crockpot. Heat on low for 5-6 hours. Shred chicken and let simmer for another hour! Easy peasy : )

To make the Bajio Salad:  Heat a tortilla on a skillet. Place cooked tortilla in a bowl. Add chopped fresh lettuce, corn and cheese and then add chicken on top! Serve with tortilla strips, cilantro and dressing of your choice.

Quinoa Salad with Black Beans, Avocado, & Cumin-lime Dressing

Notes: I usually 1 1/2 or double the quinoa and water part to make it go a little farther. Good day of or as leftovers. 

from Eating-for-England

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing
serves 4

Ingredients

• 1 cup dry quinoa, rinsed (usually cook more)
• 1 tbsp olive oil or coconut oil
• 1 3/4 cup water
• 1 can black beans, drained and rinsed
• 1 avocado, chopped into chunks (optional)
• handful cherry tomatoes, quartered
• 1/2 red onion, diced (usually just use a yellow)
• 1 small clove garlic, minced (optional)
• 1 red bell pepper, chopped into chunks
• small handful cilantro, diced
• 1 limes, juiced
• 1/2 tsp cumin
• 1/2 tbsp olive oil
• salt, to taste

Directions

1. Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
2. While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
3. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
4. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. Serve with tortilla chips and a refreshing, cold pop

Sante Fe Salad

From Walters, Taste of Home

Ingredients:

Meat:
Marinate and grill or cook chicken using a fajita mix...cut into strips

Dressing:
1/3 C. olive or vegetable oil
2 T lime juice or more to taste
2 T cilantro..chopped very fine
1 1/2 tsp. sugar
1 garlic clove...minced
1/2 tsp. salt
1/4 tsp. pepper

Salad:
6 C torn Romaine
1 can (15 oz) black beans...rinsed and drained
1 can (11 oz) Mexicorn
1 med. red pepper...julienned
1/3 C green onions
sliced tomatoes
sliced black olives

Mix beans, corn, pepper...Put Romaine on plates...top with mixture, dressing, tomatoes, olives, chicken.

Or...

Mix beans, corn, pepper, Romained, onions. Toss with dressing. Top with checken, tomatoes, olives.

Can put sliced, baked tortillas on top.

Tortillas:
Cut tortillas into thin strips, spray cookie sheet with Pam...Bake at 350 degrees for 10-15 min. until crispy or light brown.

Most of this can be done in advance.

Southwestern Grilled Cheese Sandwich

from Ball family cookbook p. 247

Ingredients:
crusty, crunch sourdough loaf (couldn't taste sourdough much)
1 jar roasted red or yellow peppers (or sauteed fresh peppers)
sliced pepper jack cheese
fresh guacamole
bacon (optional)

Slice bread in half lengthwise and on the bottom half add a layer of peppers, top with cheese. Toast bread with all the toppings and the other half of the loaf in the oven until cheese melts. Put the top on the sandwich and slice into serving pieces and top with guacamole.

Can be cut into bite sized pieces and speared with a toothpick for an appetizer.